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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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They were colorful and tasty as she said and made a treat for the cookie plate. If you don't read all the directions at least read the last paragraph :-) Give her kudos for posting the original recipe. Read more . Click on any pic to enlarge. Ingredients:
• 1/2- cup plus 2 tablespoons butter softened |
• 1/2- cup packed brown sugar |
• 1/4- cup sugar |
• 1 - egg |
• 1- teaspoon vanilla extract |
• 2- cups all-purpose flour |
• 1/2- teaspoon each baking powder and salt |
• 1/8 - teaspoon baking soda |
• red, yellow, green food coloring - about 15 drops of each color |
• milk |
• chopped pecans |
• peppermint flavoring |
Directions:
1. 1. In a large bowl , cream butter and sugars until light and fluffy
2. 2. Add egg and vanilla mix well
3. 3. Combine the flour, baking powder, salt and baking soda in a separate bowl
4. 4. Gradually add to creamed mixture and mix well.
5. 5. Divide dough into 3 portions (they should weigh 7 ounces each)
6. 6. Tint each portion a different color. Flatten the ball and make a pocket to hold the coloring. It wants to run out of the dough so work it in carefully. Makes pretty hands.
7. 7. Chill all balls of dough.
8. 8. Carefully roll each portion of the dough on waxed paper into a 9 inch x 5 inch rectangle pan........ freeze for 10 minutes. The dough wanted to stick to my rolling pin (wine bottle) so I made the ball into a log and then gave it karate chops to flatten, then used my palms to get it an even flat layer. I think I could have lightly floured the flatten log a little and then used more milk to remove the flour once flattened. I will try this next time. The original recipe didn’t mention to chill first so that was probably the sticking problem. I was following the recipe.
9. 9. Cut each rectangle in half lengthwise (see pic)
10. 10. Lightly brush top of each rectangle with milk except the sixth layer
11. 11. Top with another colored dough layer and slightly press the layers together.
12. 12. Keep removing layers from waxed paper, brush top with milk and press each layer slightly to bind to each other.
13. 13. Use remaining dough, alternating the colors to make 6 layers.
14. 14. Keep pressing layers together lightly
15. 15. Once all six 9 by 2 1/2 layers are done, cut again in half lengthwise, now they are 9 x 1 1/4 inches. See pic
16. 16. Wrap each with plastic wrap and refrigerate for several hours or even overnight. I waited about an hour and they were cold enough to cut.
17. 17. Unwrap dough cut into 1/8 inch slices....... see pics
18. 18. Place them about 1/4 inches apart on cookie sheets. I sprayed each sheet with canola spray, very lightly, smeared it around the sheet with finger tips to make a very fine layer, easier to remove from the cookie sheet. The dough barely spreads so this spacing is fine
19. 19. Bake for 10 to 12 minutes at 350 degrees f.
20. 20. Cool for 2-5 minutes before removing them from the pans to wire racks to cool completely.......
21. 21. Yields 4 dozen cookies.
22. 22. They were fun to make for Christmas cookies, just for the rainbow look and colors.
23. 23. I added the pecans and peppermint just for the fun of it and they were well received.
24. 24. I curved some of the cut pieces to resemble rainbows, I mean they are called Rainbow cookies!!!!!!!!!
25. 25. Funny story on the cookies. I had red on the mind, and as I put reddish drops on the dough and mixed it in, it wouldn’t get red! So from 10 drops I got to 50!!!!! Still not red, what the _ell. I turned around and looked and there, there on the counter laid a yellow cap!!!!!!!!!!!! In the small amount of gray matter in the shell on my shoulders, I was making red first and the yellow drops were reddish in color, but I can tell you, all the yellow in the world won’t make RED. Next was green, then the real red. I used a lot of potty mouth words that I called myself -:)
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